Spiced Tofu and Quinoa Bowl with Mango Salsa

Ingredients

• 400 g firm tofu
• 200 g quinoa
• 500 ml water
• 1, diced red bell pepper
• 1, diced zucchini
• 150 g, fresh spinach
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• to taste black pepper
• 2 tbsp lime juice
• small bunch, chopped fresh coriander
• 1, diced mango
• 1/2 tsp chilli flakes

Steps

1. 1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
2. 2. Rinse the quinoa under cold water, then combine it with the water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
3. 3. While the quinoa is cooking, heat a non-stick skillet over medium heat and add the minced garlic. Sauté for 1 minute until fragrant.
4. 4. Add the tofu cubes to the skillet and sprinkle with cumin, smoked paprika, black pepper, and a touch of lime juice. Stir well to coat the tofu in the spices.
5. 5. Cook the tofu for about 10 minutes, turning occasionally until golden brown on all sides.
6. 6. Add the diced red bell pepper, zucchini, and spinach to the skillet with the tofu. Cover and cook for an additional 5-7 minutes until the vegetables are tender.
7. 7. In a separate bowl, mix the diced mango with lime juice, coriander, and chilli flakes to create a vibrant salsa.
8. 8. Assemble the bowls: place a generous portion of quinoa at the base, top with the spiced tofu and vegetable mixture, and finish with a scoop of mango salsa.

Notes

• Adjust the spices and lime juice according to taste preference. The mango salsa adds a fresh twist that balances the spices.

Substitutions

• If you exclude tofu, consider using chickpeas or seitan for a protein source. If you can’t find fresh mango, use pineapple as an alternative.